What is Food Grade HCl (E507)? Standards, Food Applications, and Distinguishing Industrial Grades

E507 is the international food additive code for hydrochloric acid (HCl) according to the European Union's E numbering system and the Codex Alimentarius. Although they share the same chemical formula, HCl, Food-grade HCl E507 is completely different from industrial-grade HCl. Regarding the level of impurity control, especially heavy metals and free chlorine, this article clearly explains the differences, the quality standards that need to be met according to FCC V, specific applications in the Vietnamese food industry, and what QA managers and purchasing departments need to know before placing an order.

What is E507? Food Additive Code for Hydrochloric Acid (HCl).

The E and INS numbering systems — How to code international food additives.

The E-number system, developed by the European Union (EU), codes for permitted food additives. In parallel, the WHO/FAO Codex Alimentarius uses the International Numbering System (INS) – essentially equivalent. A substance with an E-number indicates it has undergone safety evaluation by either EFSA (EU) or JECFA (WHO/FAO).

E507 = Hydrochloric Acid (Hydrochloric Acid)

• Chemical name: Hydrochloric acid / Muriatic acid
• This is the model: HCl (aqueous solution of HCl)
• Code E: E507
• INS (Codex): INS 507
• CAS Number: 7647-01-0
• Additive function: Acidity regulator, processing aid

Legal status in the United States and Vietnam

In the United States, the FDA recognizes HCl as a chemical. GRAS (Generally Recognized As Safe) theo 21 CFR §184.1139, allowing its use in food according to GMP (Good Manufacturing Practice) principles, with specific applications such as beer production, protein food processing, and enzyme purification.

At VietnamHCl is listed in the category of permitted food additives. Thông tư 24/2019/TT-BYT of the Ministry of Health, INS code 507, subject to GMP usage conditions. This means that the dosage used must be at the lowest level necessary to achieve technical efficacy, without specifying a maximum limit (quantum satis).

In the EU, E507 is included in Codex General Standard for Food Additives (GSFA) and Regulation (EC) No. 1333/2008, which permits its widespread use in many food groups.

FCC Standard V — Differences Between Food Grade and Industrial Grade

FCC (Food Chemicals Codex) FCC is a food additive quality standard issued by the United States Pharmacopeia (USP) and widely recognized globally. FCC version V (and subsequent versions) specifies mandatory quality criteria for food-grade HCl. This is the most important reference standard that QA personnel need to understand.

Comparison Table of HCl Industrial Grade vs Food Grade (FCC V)

Why are heavy metals a matter of survival?

Food-grade HCl comes into direct contact with food ingredients in many processes. Arsenic (As) and lead (Pb) from low-quality industrial HCl will accumulated in the final product — Particularly dangerous in soy sauce (protein hydrolysis) due to high acid concentration and prolonged contact time. Export markets such as the EU, Japan, and South Korea have strict limits on heavy metals in food, and violations lead to product recalls and significant economic losses.

What Problems Does Free Chlorine (Cl₂) Cause?

Free chlorine in HCl (commonly found in industrial HCl from the chlor-alkali process) reacts with proteins to produce Chloramine and organochlorine derivativesMany of these are toxic. In soy sauce production, free Cl₂ also transforms glutamic acid into undesirable compounds, affecting both sensory quality and food safety. This is why FCC V requires free chlorine = ND (not detected).

Applications of Food-Grade HCl in the Vietnamese Food Industry

1. Soy Sauce Production — Acid Hydrolysis of Protein (HVP)

This is the biggest and most important application of food-grade HCl in Vietnam. The hydrolysis of vegetable protein (HVP) using hydrochloric acid produces soy sauce within 12–24 hours instead of the traditional 6–12 months of fermentation.

General procedure:

• Ingredients: defatted soybean meal or other types of oilseed meal.
• Acid used: 6N HCl (≈ 20% w/v) in a 1:1 ratio with the ingredients
• Hydrolysis conditions: temperature 100-110 ° Cnormal pressure or high pressure
• Time: 12–24 hours depending on protein content and equipment
• Main reaction: Protein → Polypeptide → Amino acids (glutamic acid, alanine, leucine, lysine…)
• Neutralization after hydrolysis: use 32% NaOH (caustic soda) or Na₂CO₃ to bring the pH back to 4.5–5.0
• Filter, adjust color, bottle.

Practical example: 1 ton of dried soybeans (45% protein) requires approximately 800–1,200 liters of 20% HClThe exact parameters depend on the actual protein content, hydrolysis temperature, and reaction equipment.

HACCP Note: Critical control points (CCPs) in the HVP process include HCl concentration, hydrolysis temperature, and neutralization—all three directly impact the safety of the final product. (See reference) 32% HCl acid Provide commercial specifications.

2. Gelatin Production from Bones and Skin

In the process of producing gelatin from animal-derived materials (pig bones, pig skin, cowhide), food-grade HCl plays a role. demineralization agent — removing minerals (primarily calcium phosphate) from the bone before extracting collagen.

• Acid concentration: HCl 4–5%
• Soaking time: 2–4 days for pork/beef bones
• The acid solution needs to be changed daily to maintain demineralization effectiveness.
• After demineralization, the pH is adjusted to neutral before gelatin extraction at high temperature.

3. pH Adjustment in Beer and Beverage Production

In beer production, the pH of the wort directly affects enzyme activity (amylase, protease), fermentation efficiency, and final flavor. Food-grade HCl is used to lower the pH of the wort to the desired level. 5.2–5.4 — an optimal region for the mashing process. Some breweries also use HCl to treat feedwater, removing carbonate alkalinity.

4. Modified Starch (Acid Thinning)

The Franchising Process acid thinning or acid hydrolysis starch Using dilute HCl (0.5–3%) to break down starch chains produces modified starch with lower viscosity and better thermal stability. Acid-modified starch is widely used in manufacturing. chewing gum, instant noodles, vermicelli, pho — products requiring starch with specific tensile properties or transparency.

5. Seafood Processing — Collagen and Preservation

In seafood processing plants, food-grade HCl is used in:

• Collagen and gelatin extracts from fish scales and skin: Similar to bone demineralization, but with lower acid concentration (1–2%) and shorter duration due to the softer structure.
• Adjust the pH of the brine solution: In preserving shrimp and fish using cold brine, the pH of the brine is tightly controlled to inhibit bacteria and maintain the product's color.
• Cleaning and bleaching equipment (CIP): In some Clean-in-Place (CIP) processes, food-grade HCl is used instead of industrial-grade HCl to avoid the risk of cross-contamination.

Safe Use Procedures for Food-Grade HCl in Food Processing Plants

Storage and Preservation

• Separate warehouse: Separating HCl from alkalis (NaOH, Na₂CO₃), oxidizing agents, and food ingredients.
• Warehouse temperature: Do not exceed 30°C, avoid direct sunlight.
• Ventilation: The warehouse must have a forced ventilation system — the released HCl gas can accumulate to dangerous concentrations.
• HDPE or plastic pallets: Do not place the HCl container directly on a metal floor.

Food Grade HCl Contact Equipment

• Container: Only use HDPE (high-density polyethylene) or FRP (fiberglass reinforced plastic) — absolutely no ordinary steel, stainless steel, or aluminum.
• Valves, pipes: Acid-resistant PVC or PVDF
• Pump: diaphragm pumps made of PTFE or PP
• Do not share. Equipment with industrial HCl — risk of cross-contamination with heavy metals

Food-Grade PPE

• Gloves: talc-free nitrile or neoprene (talc in regular gloves can contaminate food).
• Safety glasses or a face shield.
• Food-grade LDPE or PVC aprons
• Closed-toe, waterproof safety shoes

Traceability and HACCP

In the HACCP system, food-grade HCl is typically CCP (Critical Control Point) or at least the Control Point (CP) in the hydrolysis process, pH adjustment. Traceability required:

• Record the COA for each incoming batch (batch number, production date, warehousing date, usage date).
• Record usage logs for each production batch.
• Retention samples are stored according to customer/audit requirements.
• In FSSC 22000 or BRC audits, auditors typically request to see the Certificate of Analysis (COA) for food-grade HCl for each batch.

How to Read Food Grade HCl COA — Checklist for QA Managers

The Certificate of Analysis (COA) is the most important document for confirming whether HCl is food-grade. Below is the information. 8 mandatory criteria Must be included in the COA according to FCC V:

🚩 Red flag — indicates the COA does not meet food grade:

• WITH THE deficient in arsenic and heavy metals. → This is a sure sign it's not food grade.
• No chlorine-free indicator → safety cannot be confirmed.
• The COA does not have a specific batch number → this is a sample COA, not the actual COA.
• Supplier refuses to provide original COA from the manufacturer → high risk

Distinguishing Reputable Food Grade HCl Suppliers

Signs of a Reliable Supplier

• ✅ Provided COA for each batch (per-batch COA) — not a fixed generic COA template
• ✅ The label clearly states “Food Grade / FCC V / E507”
• ✅ Certified ISO 9001 or food audit (FSSC, BRC) at the manufacturer
• ✅ Provided SDS (Safety Data Sheet) according to GHS — version that clearly states “food grade”
• ✅ Notification when changing manufacturers or source of ingredients (supplier change notification)
• ✅ Information about the original manufacturing plant (country of origin, manufacturer) can be provided.

The Reality of the Vietnamese Market — Risks to Be Aware Of

A common reality in the Vietnamese chemical market is the presence of several small-scale suppliers. They sell technical grade HCl but label it as "food grade". Due to lack of understanding or intentional actions. Identifying signs:

• The price is unusually low compared to the general market (food-grade HCl is 20–40% more expensive than industrial grade).
• The COA only indicates the concentration of HCl, and does not contain heavy metals.
• Reusable container, unclear label.
• Information about the original manufacturing plant cannot be provided.

Factory Quick Test

While awaiting the full COA results, QA can perform preliminary tests:

• Color: Food-grade HCl should be clear, colorless to pale yellow — if dark yellow or brown, suspect low quality.
• Test free of chlorine: Place one drop of diluted HCl onto DPD test paper — no pink color should appear.
• Smell: The pungent smell of HCl is normal, but if there is an unusual smell (sulfur, burnt smell), further testing is needed.

To ensure full traceability for audits, food-grade HCl should be purchased from a chemical distributor with a valid license to trade hazardous chemicals, a VAT invoice clearly stating "food grade," and a history of consistent supply. See more at the website. 32% HCl acid and information Industrial chemicals in Ho Chi Minh City.

Frequently Asked Questions — HCl Food Grade E507

Conclusion — Food Grade HCl E507 and Things QA Cannot Ignore

Food-grade HCl (E507) is not simply “a little cleaner HCl”—it’s a completely different quality standard from industrial HCl, rigorously controlled for heavy metals, free chlorine, and overall purity according to FCC V standards. In food industries that use a lot of acid, such as soy sauce, gelatin, modified starch, and seafood processing, using the correct food-grade HCl is not only a legal requirement but also fundamental to product quality and business reputation.

Quick checklist for QA managers and procurement:

• ✅ Full COA (Certificate of Analysis) with all 8 FCC V parameters is required for each import batch.
• ✅ Inspect arsenic and heavy metals before accepting the shipment.
• ✅ Confirmation of chlorine-free status = ND
• ✅ Maintain traceability records for each production batch.
• ✅ Do not share equipment with industrial HCl.

Contact us (+84) 979 891 929 For advice on food-grade HCl and other food-grade chemicals suitable for your factory's production process.